Delicious balsamic, honey-glazed chicken breasts with sugar snap peas, broccoli, and red bell peppers. Ready in 10 minutes.
1/3 CUP BALSAMIC VINEGAR
2 TBSP HONEY
1 TBSP LIGHT BROWN SUGAR, PACKED
1 TBSP OLIVE OIL (for sauce) + 2 TBSP (for chicken)
2 TSP CORNSTARCH
½ TSP SALT
½ TSP PEPPER
4 THIN-SLICED BONELESS, SKINLESS, CHICKEN BREASTS (APPROX 1 LB.)
2 CUPS BROCCOLI FLORETS
1-1/2 CUPS SUGAR SNAP PEAS
1 MEDIUM RED BELL PEPPER SLICED
2 TBSP WATER (optional)
In a medium bowl, combine balsamic vinegar, honey, and brown sugar, 1 TBSP olive oil, cornstarch, salt, and pepper. Whisk to mix and set aside.
In a large skillet, add 2 TBSP olive oil, add chicken breasts, seasoned with salt and pepper. Flip chicken about ½ way through (about 5 minutes).
Add sauce to pan, add vegetables to pan (add water if needed). Cover skillet and allow to cook 3-5 minutes.
Stir, and serve.
Gluten Free - as written.